The Ultimate Vegan Slow-Cooker Tomatillo Stew (So Easy!)
Imagine a stew that’s vibrant, zesty, and deeply comforting, all without a single drop of meat or dairy. That, my friends, is the incredible magic of this Vegan Slow-Cooker Tomatillo Stew. This is more than just a meal; it’s a bowl of bright, soulful flavors, with tender beans swimming in a tangy, cilantro-infused broth that tastes like it simmered for days—but with almost no effort from you.
I promise you, there is no greater feeling than coming home to a perfectly cooked, healthy, and satisfying meal waiting for you. The tangy tomatillos, smoky green chiles, and fresh cilantro create a bright, zesty sauce that beautifully coats the creamy pinto and black beans. It’s a hearty, nourishing, and completely delicious stew that will surprise and delight you.
Get ready to discover your new favorite plant-based comfort food. This stew is proof that a simple, vegan meal can be the most flavorful one of the week.
Why This Will Be Your New Go-To Vegan Stew!
You are going to be completely amazed by the depth of flavor in this simple, wholesome stew. It’s a keeper for so many good reasons:
- Effortless “Set It and Forget It” Cooking: With just 10 minutes of active prep, this stew is a dream for busy weekdays. Let your slow cooker do all the work while you go about your day.
- Bright, Zesty & Unique Flavor: This isn’t your average heavy stew! The tomatillos, jalapeños, and cilantro create a vibrant, tangy, and fresh flavor profile that is absolutely addictive.
- Hearty, Healthy & Plant-Based: Packed with fiber and protein from two kinds of beans, this stew is incredibly nourishing and satisfying. It’s a meal you can feel great about serving.
- Perfect for Meal Prep: Like most stews, the flavors get even better the next day! This makes a generous batch, perfect for a week of delicious and healthy lunches or easy dinners.
- Endlessly Customizable Toppings: The stew is a perfect canvas for your favorite toppings. Crushed corn chips, fresh cilantro, and a squeeze of lime take it to the next level!
Recipe Snapshot
| Prep Time | 10 minutes |
| Cook Time | 6 hours 15 minutes |
| Total Time | 6 hours 25 minutes |
| Servings | 6-8 servings |
| Course | Main Course, Soup |
| Cuisine | Mexican-Inspired, Vegan |
| Difficulty/Method | Easy / Slow Cooker |
Your Shopping List for This Vibrant Stew
This recipe uses fresh, simple ingredients to create its incredible, zesty flavor. Here’s what you’ll need:
→ For the Zesty Tomatillo Base
- 2 medium jalapeños → Halved and seeded if you prefer less heat.
- 8 ounces canned diced green chiles → For a mild, smoky flavor.
- ½ pound tomatillos (about 5 medium) → Husked, washed, and quartered. These are the key to the stew’s signature tangy flavor.
- 1 cup fresh cilantro → Use both the leaves and stems for the most intense flavor.
- 4 cups low-sodium vegetable broth → The liquid base for our stew.
- 2 tablespoons olive oil → For sautéing the aromatics.
- 1 large yellow onion → Diced.
- 2 garlic cloves → Smashed and chopped.
- 2 teaspoons ground cumin → Adds a warm, earthy depth.
- Kosher salt → To taste.
→ For the Hearty Filling & Toppings
- 1 (15-ounce) can pinto beans → Drained and rinsed well.
- 1 (15-ounce) can black beans → Drained and rinsed well.
- Crushed corn chips → For serving, adds a fantastic salty crunch.
- Freshly chopped cilantro → For garnish.
- Lime wedges → For serving, a final squeeze of fresh lime brightens everything up!
Let’s Make Stew! Your Step-by-Step Guide
Ready to create the easiest, most flavorful vegan stew? Let’s get that slow cooker ready.
Part 1: The Flavorful Green Puree
- Blend the Base: In a blender, combine the jalapeños, canned green chiles, quartered tomatillos, and fresh cilantro. Pour in ½ cup of the vegetable broth. Blend until the mixture is completely smooth and vibrant green.
- Pour into Slow Cooker: Pour this beautiful, zesty puree directly into the basin of your slow cooker.
Part 2: Build the Flavors
- Sauté the Aromatics: Heat the olive oil in a medium skillet over medium heat. Add the diced onion and chopped garlic and cook for about 5 minutes, until softened and fragrant. Stir in the ground cumin and a pinch of salt. (Time-Saving Tip: You can skip this step and add the raw onion, garlic, cumin, and oil directly to the slow cooker. You’ll lose a little depth of flavor, but it will still be delicious!)
- Combine in Slow Cooker: Scrape the cooked onion mixture into the slow cooker with the tomatillo puree.
- Add Broth and Beans: Stir in the remaining 3 ½ cups of vegetable broth, the drained and rinsed pinto beans, and the drained and rinsed black beans. Season with a bit more salt.
Part 3: Slow Cook, Thicken, and Serve
- Set and Forget: Place the lid on the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.
- Thicken the Stew: After the cooking time is up, remove the lid. Use a potato masher to gently crush some of the beans directly in the pot. This is the secret to naturally thickening the stew and creating a creamier texture.
- Final Simmer: Stir everything together and continue to cook on HIGH, uncovered, for another 15 minutes to allow it to thicken up a bit more.
- Serve: Divide the hot stew into bowls. Top generously with crushed corn chips and fresh cilantro, and serve with lime wedges on the side for squeezing.
Vegan Slow-Cooker Tomatillo Stew
Ingredients
Equipment
Method
- Combine jalapeños, green chiles, tomatillos, and cilantro with 1/2 cup vegetable broth in a blender and puree until smooth. Scrape this mixture into the bowl of a slow cooker.
- Heat oil in a medium skillet over medium heat. Cook the onion and garlic until soft, about 5 minutes, then add cumin and season with salt. Scrape mixture into the slow cooker. (Alternatively, add raw onion, garlic, cumin, and oil directly to the slow cooker).
- Stir in the remaining 3 1/2 cups broth and both cans of beans. Season with more salt.
- Place the lid on the slow cooker and cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
- Remove the lid and use a potato masher to mostly crush the beans and thicken the stew.
- Stir and cook on high, uncovered, for another 15 minutes to thicken further.
- Divide into bowls and serve topped with crushed corn chips, fresh cilantro, and lime wedges on the side.
Notes
WiseRecipes’ Top Tips for the Best Tomatillo Stew
These simple secrets will ensure your vegan stew is packed with flavor every time.
- Don’t Skip the Sauté (If You Can). While the recipe offers a shortcut, taking just 5 minutes to sauté the onions and garlic before adding them to the slow cooker makes a huge difference. It mellows their flavor and builds a deeper, more savory foundation for the stew.
- Husk and Wash Tomatillos Well. Tomatillos grow inside a papery husk. Once you remove the husk, the fruit underneath will be slightly sticky. Be sure to rinse them well under cool water to remove that sticky residue before chopping.
- Control Your Spice Level. Jalapeños can vary in heat. For a milder stew, be sure to remove all the white ribs and seeds from the jalapeños before blending. For a spicier kick, leave some of the seeds and ribs in.
- The Mashing Step is Key. Don’t skip the step of mashing some of the beans at the end! This is a fantastic, natural way to thicken the stew without adding any flour or cornstarch. It releases the starches from the beans and creates a wonderfully creamy consistency.
- Toppings are Essential! A great stew becomes an unforgettable one with the right toppings. The salty crunch of the corn chips, the fresh bite of cilantro, and the bright acidity of a fresh lime squeeze are not just garnishes—they are crucial components that complete the dish.
Keep It Fresh! Storing Your Vegan Stew
This stew is a meal prep superstar and makes for incredible leftovers.
- Refrigerator: Allow the stew to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 5 days. The flavors will get even better by day two!
- Freezing: This stew freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers or zip-top bags. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and then gently warm it on the stovetop or in the microwave.
FAQs: Your Tomatillo Stew Questions, Answered!
What do tomatillos taste like?
Tomatillos look like small green tomatoes covered in a papery husk, but they have a very different flavor. They are bright, tangy, and citrusy with an herbal note. When cooked, their tartness mellows into a delicious, zesty base for sauces and stews like this one.
I can’t find tomatillos. Is there a substitute?
While tomatillos have a unique flavor, if you absolutely can’t find them, you could use green tomatoes for a similar tartness. Another option is to use a high-quality store-bought salsa verde as the base, adding it to the slow cooker with the broth and other ingredients.
Can I add other vegetables to this stew?
Absolutely! This is a great “clean out the fridge” recipe. Diced zucchini, corn (frozen or fresh), or diced sweet potatoes would all be wonderful additions. Add heartier vegetables like sweet potatoes at the beginning of the cooking time, and softer ones like zucchini during the last hour.
How can I add more protein to this stew?
The beans already provide a great amount of plant-based protein. For an extra boost, you could stir in some cooked quinoa at the end of the cooking time, or top the stew with toasted pumpkin seeds (pepitas).
Final Thoughts: A Vibrant Bowl of Goodness
There is nothing quite as satisfying as a hearty, flavorful stew that also happens to be incredibly good for you. This Vegan Slow-Cooker Tomatillo Stew is a celebration of fresh, vibrant ingredients and effortless cooking. It’s a perfect, cozy meal for a cool evening and a fantastic way to stock your fridge with healthy lunches. I can’t wait for you to try it! Happy cooking!
